Lillys Teriyaki Baked Chicken Food

OVEN BAKED CHICKEN TERIYAKI

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Whisk cornstarch and water together in a small bowl until dissolved; set aside. Combine soy sauce, sugar, mirin, ginger, garlic, and red pepper flakes together in a saucepan over medium heat until the mixture starts to simmer. Slowly whisk in cornstarch mixture. Bring to a boil; reduce heat to medium-low, and simmer until thickened, stirring often, about 10 minutes.
• Pat chicken dry with paper towels; arrange in a baking dish. Pour sauce over chicken breasts, coating all sides.
• Bake chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).

EASY BAKED TERIYAKI CHICKEN

Steps:

• In a small saucepan over medium heat, combine the soy sauce, apple cider vinegar, sugar, corn starch, water, garlic, pepper, and ginger. Stir and bring to a boil. Reduce the heat to low and simmer for about 10 minutes, stirring constantly.
• Once the sauce has thickened, remove it from the heat and allow it to cool for about 5 minutes.
• Meanwhile, preheat your oven to 375 degrees and grease a baking dish large enough to fit the chicken breasts.
• Place your chicken into your prepared dish and pour about half of the sauce evenly over top.
• Bake for 15 minutes, and then pour the rest of the sauce over top. Continue baking for another 10-20 minutes, or until your chicken is thouroughly cooked.
• Remove from the oven and let cool for a few minutes before serving with rice, veggies, or salad. You can also garnish with sesame seeds or chopped green onion!

BAKED TERIYAKI CHICKEN

Steps:

• In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
• Preheat oven to 425 degrees F (220 degrees C).
• Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
• Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

TERIYAKI CHICKEN THIGHS

Steps:

• Combine the soy sauce, sugar, sherry, vinegar, garlic, ginger and red pepper flakes and stir until the sugar dissolves. Transfer to a resealable plastic bag and add the chicken. Seal the bag and marinate the chicken in the refrigerator, turning once, for 1 hour. The chicken can be marinated for up to 4 hours.
• Heat the broiler to high. Arrange the chicken on a broiler pan skin side down and broil until brown and crispy, 8 to 10 minutes. Flip the chicken and broil until almost cooked through, about 8 minutes longer. Sprinkle with sesame seeds and cook until the seeds turn golden brown and the chicken is done, 1 to 2 minutes longer.

BAKED CHICKEN TERIYAKI

Steps:

• Preheat oven to 425 degrees F.
• Combine the first 10 ingredients in a bowl.
• Place chicken pieces in a lightly greased 9x13 inch baking dish. Pour sauce over chicken and turn to thoroughly coat.
• Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 10 minutes, until no longer pink and juices run clear.
• Spoon sauce over chicken and serve.
• ***If using bone-in chicken breasts, bake at 375 for 35-40 minutes. If using boneless chicken breasts, bake at 375 for 20-25 minutes.
• ***If you prefer (especially if you are cooking for a shorter amount of time), bring all the ingredients to a boil in a saucepan on the stove and let simmer until thick. Brush the chicken with the resulting glaze.

MOLLY'S BAKED TERIYAKI CHICKEN

Steps:

• Mix all the ingredients in a large plastic bag or container.
• Marinate 8 hours, overnight.
• Add the chicken and all the marinade to a large baking dish.
• I use a 9x13 pan, or a large roaster.
• Bake at 350F for 1 hour, uncovered.
• To serve, remove the chicken from the marinade.
• Can be eaten warm, or chilled.

BAKED CHICKEN TERIYAKI

Steps:

• Set oven to 400°F.
• Place chicken in roasting pan.
• Mix marinade, ginger, honey, and scallions together and pour over chicken. Turn chicken to coat.
• Bake, uncovered, for 25 minutes.
• Add vegetables to pan, toss to coat.
• Bake 15-20 minutes longer until tender.
• This goes well with brown rice and pan juices.